jmcquown wrote:
> Jay Ar wrote:
>> Peter Aitken wrote:
>>> "Jay Ar" > wrote in message
>>> ink.net...
>>>> Hi to all.
>>>> Indoor Gril vs. Electric Broiler : which of the two will produce
>>>> the better medium-rare T-Bone? Also, any brand recomendations? Are
>>>> they any better than the regular broiler compartment in an old
>>>> fashioned gas range?.
>>>> Thanks in advance.
>>>>
>>>> J.R
>>>>
>>>
>>> Many people believe that the best way to cook a steak indoors is in
>>> a cast iron pan, searing on the stove top and finishing in a hot
>>> oven. You might want to try that before investing in a broiler.
>>
>> ================================================== ========
>> They are absolutely right. I tried it once and is one of the best
>> steaks ever !! However in my case is very impractical. I live in a
>> small Apt. in N.Y. and the amount of smoke was incredible.
>> So again, I'd like to hear the opinion of some of you ladies or
>> gents. who are using either the Electric Broiler or the Indoor Grill.
>> TIA
>>
>>
>> J.R.
>
> Got a vent-hood? And if you oiled the pan, don't use too much. If
> it's well-seasoned cast iron it won't need much, if any, oil.
>
> Jill

As a matter of fact it was cast iron, well seasoned (almost twenty years
old) and of course no oil. Living in an apt., no vent-hood. But windows open
and the fan on. Still, tons of smoke. But the steak... one of the best ever!
Actually not much different than one grilled outdoors.

J.R.